Ingredients
- 1 (3 to 4 pound) whole chicken, cut into 8 pieces
- 1 tablespoon canola oil
- 1 tablespoon medium onion, sliced
- 8 tablespoon red-skinned new potatoes, halved
- 4 tablespoon carrots, cut into 1-inch pieces on the diagonal
- 3 tablespoon celery ribs, cut into 1-inch pieces on the diagonal
- 2 tablespoon garlic cloves, thinly sliced
- 2 teaspoon fresh minced thyme
- 4 cup low-sodium chicken broth
- 1 cup dry white wine
- 1 cup zucchini, cut into thin 1 1/2-inch sticks
Preparation
Baking Directions:
Generously season chicken with salt and pepper on both sides.
Heat oil in a heavy-bottomed skillet (I use cast iron) over medium-high heat.
Working in batches, brown chicken about 4 minutes on each side.
Place onions, potatoes, carrots, celery, garlic, thyme, 2 teaspoons salt and 1/2 teaspoon pepper in the bottom of the slow cooker.
Stir to combine.
Place chicken on top and pour in chicken broth and white wine.
Place the lid on the slow cooker and cook for 4 to 6 hours on low or 8 to 10 hours on high.
When there is one hour left to cook, add the zucchini.
Serve in bowls and garnish with parsley.
